1 pound dried black-eyed peas
2 tablespoons vegetable or canola oil
2 large onions, diced
salt and freshly ground pepper to taste
4-5 cloves garlic, crushed
1 pound bag frozen spinach, thawed
Rinse and drain peas. Boil peas in 4 cups water for half hour or until tender. Set aside.
Squeeze out excess water from thawed spinach.
In a large skillet, heat oil and sauté onions until translucent. Add garlic and spinach. Add black-eyed peas. Season with salt and pepper to taste.